Time: 1 hour.
Complexity: easily
Quantity: 25 pcs.

Want to try candies inspired by nature itself? Then try these chocolate-covered "chestnuts" with a peanut butter truffle inside. They look just like the fruit of the Ohio state tree.

Ingredients:

• 225 g chopped semi-sweet or dark chocolate
• 2.5 cups sifted powdered sugar
• 1 cup of homogeneous peanut butter
• 6 tablespoons melted butter
• 1/2 tsp vanilla extract
• 1/4 tsp coarse salt
• 1 teaspoon vegetable shortening (margarine)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

semi-sweet chocolate, dark chocolate, vanilla extract, powdered sugar, Peanut butter

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Preparation:

Step 1
• Line a baking sheet with parchment paper. In a medium bowl, beat together the powdered sugar, peanut butter, butter, vanilla extract, and salt with an electric mixer. Scoop 2 teaspoons of the mixture at a time and roll into balls. Place the balls on the prepared baking sheet. Refrigerate the baking sheet until firm, about 20 minutes.
Step 2
• In a medium microwave-safe bowl, melt the chocolate and shortening in 30-second intervals, stirring between each one, until completely melted and smooth, about 2 minutes.
Step 3
• Insert a toothpick or skewer into the center of a peanut butter ball. Dip the ball in melted chocolate, leaving a circle of peanut butter visible on top. Let any excess chocolate drip off, then place the "chestnut" on a baking sheet. Repeat with the remaining balls and chocolate.
  
  Refrigerate the "chestnuts" until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Store in an airtight container in the refrigerator for up to 5 days.

Votes: 17